BEST smoked cheese


Ap­ple­tree Smoked Ched­dar Cows Cream­ery, Char­lot­te­town, Prince Ed­ward Is­land

Char­lot­te­town’s Cow’s Cream­ery might be more fa­mous for its ice cream, but its smoked ched­dar con­tin­u­ally tops the charts. Smoked over ap­ple wood for 8 hours, the cheese has a rich smoky flavour that ex­pertly min­gles with the salty aged ched­dar base.

Mill Street Cob­ble­stone Stout

The creamy tex­ture of this ni­tro stout (LCBO 312850, 440 mL, $3.25) melds with the ched­dar’s lus­cious tex­ture. Sipped along­side the smoked cheese, the choco­latey, roasty stout takes on a smoky ba­con note that’s like bar­be­cue in your mouth.

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